Low-fat Yogurt with Peach and Raspberry Compote

Makes 6 servings


  • 1 (16-ounce) bag frozen peach slices, thawed
  • ¼ cup water
  • ¼ cup light brown sugar
  • 1½ cups fresh or frozen raspberries
  • 1 tablespoon fresh lemon juice
  • 1 quart low-fat plain or vanilla yogurt


In a large saucepan over medium-high heat, combine peaches, water, and sugar and bring to a boil. Reduce heat and cook 5 minutes or until peaches are slightly tender. Add raspberries and cook an additional 5 minutes. Remove from heat and allow to cool to room temperature before refrigerating. Serve on top of yogurt.


Serving size: about 1½ cups

Calories: 201; Total fat: 2.8 g; Saturated fat: 1.7 g; Cholesterol: 10 mg; Sodium: 118 mg; Potassium: 687 mg; Carbohydrate: 40 g; Protein: 10 g